Classic Easy Vanilla Cupcakes
These classic vanilla cupcakes are easy to make and result in a fluffy, moist treat perfect for any occasion. A simple recipe with pantry staples, ideal for bakers of all skill levels.
Equipment
- Oven
- 12-cup muffin tin
- Paper liners
- Medium bowl
- Large bowl
- Electric mixer
- Wooden skewer or toothpick
- Wire rack
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup milk room temperature
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light, fluffy, and pale.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- With the mixer on low speed, gradually add one-third of the dry ingredients, then half of the milk, repeating until all ingredients are just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the tin briefly before transferring to a wire rack to cool completely.
Notes
Do not overmix the batter; overmixing can lead to dry and tough cupcakes. Ensure butter, eggs, and milk are at room temperature for a smooth, well-combined batter.